I remember E asking me one time to learn how to make Torta di Limone.
I may be no baking master, but I am always up for a challenge. So when we were in Puglia, I was delighted to make my first batch with two local nonna's. Boy was I lucky to learn in the land of great bread.
I really like this Torta because it tastes like summer - and the kick from the fresh lemon makes it a yummy refreshing treat. Maybe it's just me, but I cannot help but smile with every bite. Or maybe it's also because I am automatically transported back to Italia.
Nevertheless, it is official. This is my happy cake!
With a cup of espresso, it's the perfect afternoon delight.
What you need...
200 grams flour
15 grams baking powder
pinch of salt
150 grams sugar
zest of 2 lemons
50 ml freshly squeezed lemon juice
220 grams Greek yoghurt
3 tablespoons extra virgin olive oil
icing sugar (for dusting)
lemon to garnish (optional)
70 grams sugar
100 ml water
3 tablespoons freshly squeezed lemon juice
What to do...
Pre-heat the oven to 180C.
Sift the flour and baking powder in a bowl.
Add the salt, sugar, lemon zest and eggs.
Beat until everything is combined.
I did not use any electric mixer, instead I did everything with a fork (the traditional hand mixer should also work).
Slowly add the lemon juice and yoghurt.
Continuously mix at a low speed.
Pour in the olive oil and mix until combined.
Grease the baking form with some olive oil.
Bake for 40-45 minutes.
The cake is ready when a skewer, instead into the middle of the cake, comes out clean.
While the cake is baking, you can prepare the syrup.
Heat the water over medium heat.
Add the sugar and stir until dissolved. Add the lemon juice and zest.
Boil for about five (5) minutes or until you have a syrupy consistency.
When the cake is ready, make holes on the surface using a fork.
Slowly spoon the syrup on top of the cake.
When the syrup is absorbed, dust with icing sugar.